
Is Meghan, Duchess of Sussex, right? Can dancing or twerking really bring on labour?
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Meghan, Duchess of Sussex is back in the news this week in a podcast discussing her viral “baby mama” video.
The video was made four years ago when she gave birth to daughter Lilibet, but only released recently. It shows the duchess in hospital, heavily pregnant, dancing and twerking to bring on labour. Her husband, Prince Harry, dances too.
She wrote on Instagram:
Both of our children were a week past their due dates […] so when spicy food, all that walking, and acupuncture didn’t work – there was only one thing left to do!
The video follows the trend of other celebrities sharing similar videos of themselves dancing while heavily pregnant.
So does the Duchess of Sussex have a point? Can dancing really bring on labour?
First, how about dancing during pregnancy?
Exercise is recommended during pregnancy, and while some higher-impact exercises may need to be moderated, it carries minimal risk for healthy women and their babies. In fact, evidence shows regular exercise during pregnancy is associated with a variety of benefits.
Exercise can lead to a lower risk of gestational diabetes, caesarean section, the use of forceps and vacuum during birth and perinatal mental health problems, as well as quicker postpartum recovery.
While pregnant women might more often gravitate towards a brisk walk, some laps in the pool, or a group exercise class, dancing is a good option too. The American College of Obstetricians and Gynecologists has even listed dance as one of the forms of exercise found to be safe and beneficial during pregnancy.
The movements of dance involve the hips and pelvic area (especially twerking) which may help the baby get into a more optimal position and tone the pelvic floor, though the evidence for this is lacking.
Choose any form of dancing you like – even belly dancing. In a small qualitative study with two pregnant women, belly dancing was found to be joyful and empowering, boosting feelings of wellbeing.
You can dance any time during pregnancy but you may need to adapt your dance moves as the pregnancy advances and your growing belly gets in the way.
If you have risk factors such as bleeding it’s best to be cautious and discuss any planned dancing with your health-care provider.
Music can also play an important role in mental health, as well as reducing pain, blood pressure and heart rate. So the combination of exercise with music, in the form of dance, could have added benefits.

What about dancing to induce labour, and during labour?
Meghan is not the first woman to report dancing to induce their labour, but this is all anecdotal. There’s no scientific evidence to show dancing is an effective way to bring on labour.
There is perhaps slightly more evidence suggesting benefits once labour has started.
Many women seek non-pharmacological options (not involving medications) during labour. Especially early in labour, dancing may decrease the intensity of pain and lead women to feel more satisfied and in control of their labour.
In one study, 60 women were randomly allocated to either dance during labour, or not. The dancing group had significantly lower pain scores and higher satisfaction than the control group.
And again, music can lower levels of pain in early labour. So combining relaxing music with some movement could be a good thing.
Dancing to your comfort levels during labour could be helpful due to the combination of pelvic movements, being upright, moving the body rhythmically and changing the position of the body frequently.
Evidence shows being upright and moving during labour is beneficial as it enables the pelvis to open up fully to let the baby through and reduces the length of labour.
Being upright and moving could also help transfer some pressure from the baby’s head onto the cervix, which can stimulate prostaglandin, a key chemical involved in progressing labour.
It’s been suggested dancing during labour could help get the baby into a better position for delivery and therefore help labour to proceed more smoothly and quickly. But ultimately we don’t have reliable evidence to substantiate these hypotheses.
So, did Meghan induce her labour with dance?
It’s unclear if dancing helped to induce the duchess’ labour as she was in hospital and may have later had a medical or surgical induction.
Labour can be medically induced with hormones, by using a balloon-shaped catheter placed in the woman’s cervix to open it up, or by breaking the bag of water around the baby.
Alternatively, Meghan’s labour may have eventually begun naturally without her dancing having played a role if she chose to wait another few days.
However, the joy on her face and connection and support of her husband Prince Harry is a good way to increase oxytocin, a hormone that stimulates contractions. This could have helped too.
Meghan may have been on the right track, but we need more research before we can confidently recommend dancing to bring on or during labour.
In the meantime, while there’s no evidence to show dancing is effective for inducing labour, it’s highly unlikely to have any downsides – and it may contribute to a more positive childbirth experience. So, if you feel inclined, I say dance away.
Hannah Dahlen, Professor of Midwifery, Associate Dean Research and HDR, Midwifery Discipline Leader, Western Sydney University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Hate salad or veggies? Just keep eating them. Here’s how our tastebuds adapt to what we eat
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Do you hate salad? It’s OK if you do, there are plenty of foods in the world, and lots of different ways to prepare them.
But given almost all of us don’t eat enough vegetables, even though most of us (81%) know eating more vegetables is a simple way to improve our health, you might want to try.
If this idea makes you miserable, fear not, with time and a little effort you can make friends with salad.
Why don’t I like salads?
It’s an unfortunate quirk of evolution that vegetables are so good for us but they aren’t all immediately tasty to all of us. We have evolved to enjoy the sweet or umami (savoury) taste of higher energy foods, because starvation is a more immediate risk than long-term health.
Vegetables aren’t particularly high energy but they are jam-packed with dietary fibre, vitamins and minerals, and health-promoting compounds called bioactives.
Those bioactives are part of the reason vegetables taste bitter. Plant bioactives, also called phytonutrients, are made by plants to protect themselves against environmental stress and predators. The very things that make plant foods bitter, are the things that make them good for us.
Unfortunately, bitter taste evolved to protect us from poisons, and possibly from over-eating one single plant food. So in a way, plant foods can taste like poison.
For some of us, this bitter sensing is particularly acute, and for others it isn’t so bad. This is partly due to our genes. Humans have at least 25 different receptors that detect bitterness, and we each have our own genetic combinations. So some people really, really taste some bitter compounds while others can barely detect them.
This means we don’t all have the same starting point when it comes to interacting with salads and veggies. So be patient with yourself. But the steps toward learning to like salads and veggies are the same regardless of your starting point.
It takes time
We can train our tastes because our genes and our receptors aren’t the end of the story. Repeat exposures to bitter foods can help us adapt over time. Repeat exposures help our brain learn that bitter vegetables aren’t posions.
And as we change what we eat, the enzymes and other proteins in our saliva change too. This changes how different compounds in food are broken down and detected by our taste buds. How exactly this works isn’t clear, but it’s similar to other behavioural cognitive training.
Add masking ingredients
The good news is we can use lots of great strategies to mask the bitterness of vegetables, and this positively reinforces our taste training.
Salt and fat can reduce the perception of bitterness, so adding seasoning and dressing can help make salads taste better instantly. You are probably thinking, “but don’t we need to reduce our salt and fat intake?” – yes, but you will get more nutritional bang-for-buck by reducing those in discretionary foods like cakes, biscuits, chips and desserts, not by trying to avoid them with your vegetables.
Adding heat with chillies or pepper can also help by acting as a decoy to the bitterness. Adding fruits to salads adds sweetness and juiciness, this can help improve the overall flavour and texture balance, increasing enjoyment.
Pairing foods you are learning to like with foods you already like can also help.
The options for salads are almost endless, if you don’t like the standard garden salad you were raised on, that’s OK, keep experimenting.
Experimenting with texture (for example chopping vegetables smaller or chunkier) can also help in finding your salad loves.
Challenge your biases
Challenging your biases can also help the salad situation. A phenomenon called the “unhealthy-tasty intuition” makes us assume tasty foods aren’t good for us, and that healthy foods will taste bad. Shaking that assumption off can help you enjoy your vegetables more.
When researchers labelled vegetables with taste-focused labels, priming subjects for an enjoyable taste, they were more likely to enjoy them compared to when they were told how healthy they were.
The bottom line
Vegetables are good for us, but we need to be patient and kind with ourselves when we start trying to eat more.
Try working with biology and brain, and not against them.
And hold back from judging yourself or other people if they don’t like the salads you do. We are all on a different point of our taste-training journey.
Emma Beckett, Senior Lecturer (Food Science and Human Nutrition), School of Environmental and Life Sciences, University of Newcastle
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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How Much Difference Do Probiotic Supplements Make, Really?
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How Much Difference Do Probiotic Supplements Make?
There are three main things that get talked about with regard to gut health:
- Prebiotics (fibrous foods)
- Probiotics (things containing live “good” bacteria)
- Postbiotics (things to help them thrive)
Today we’ll be talking about probiotics, but if you’d like a refresher on general gut health, here’s our previous main feature:
Making Friends With Your Gut (You Can Thank Us Later)
What bacteria are in probiotics?
There are many kinds, but the most common by far are Lactobacillus sp. and Bifidobacteria sp.
Taxonomical note: “sp.” just stands for “species”. The first name is the genus, which contains a plurality of (sometimes, many) species.
Lactobacillus acidophilus, also written L. acidophilus, is a common species of Lactobacillus sp. in probiotics.
Bifidobacterium bifidum, also written B. bifidum, is a common species of Bifidobacterium sp. in probiotics.
What difference do they make?
First, and perhaps counterintuitively, putting more bacteria into your gut has a settling effect on the digestion. In particular, probiotics have been found effective against symptoms of IBS and ulcerative colitis, (but not Crohn’s):
- Probiotics in Irritable Bowel Syndrome: An Up-to-Date Systematic Review
- The role of probiotics in the prevention and treatment of IBS and other related diseases: a systematic review of randomized human clinical trials
- Safety and Potential Role of Lactobacillus rhamnosus GG Administration as Monotherapy in Ulcerative Colitis Patients
- Probiotics for induction of remission in Crohn’s disease
Probiotics are also helpful against diarrhea, including that caused by infections and/or antibiotics, as well as to reduce antibiotic resistance:
- Probiotics for the prevention of Clostridium difficile-associated diarrhea in adults and children
- Probiotic approach to prevent antibiotic resistance
Probiotics also boost the immune system outside of the gut, too, for example reducing the duration of respiratory infections:
You may recallthe link between gut health and brain health, thanks in large part to the vagus nerve connecting the two:
The Brain-Gut Highway: A Two-Way Street
No surprises, then, that probiotics benefit mental health. See:
- The effects of probiotics on mental health and hypothalamic-pituitary-adrenal axis: A randomized, double-blind, placebo-controlled trial
- A randomized controlled trial to test the effect of multispecies probiotics on cognitive reactivity to sad mood
- Clinical and metabolic response to probiotic administration in patients with major depressive disorder: A randomized, double-blind, placebo-controlled trial
There are so many kinds; which should I get?
Diversity is good, so more kinds is better. However, if you have specific benefits you’d like to enjoy, you may want to go stronger on particular strains:
Choosing an appropriate probiotic product for your patient: An evidence-based practical guide
Where can I get them?
We don’t sell them, but here’s an example product on Amazon, for your convenience.
Alternatively, you can check out today’s sponsor, who also sell such; we recommend comparing products and deciding which will be best for you
Enjoy!
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Can You Pass These 5 Mobility Tests?
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90% of people fail, so you’ll be in good company if you don’t, but you might also consider it a call to action to achieve these!
Mobility coach Alisa Szyman shows us how:
Move it or lose it
Here are the “5” tests, though two of them (hamstrings and hips) being in two parts each means you might prefer to count them as 7:
- Shoulder mobility (the up-scratch test): reach one hand over your shoulder and the other behind your back, and try to touch your hands while keeping your lower back neutral. It’s a pass if your hands touch but fail if there is a gap, which indicates limited shoulder mobility or possible left–right asymmetry.
- Hamstring flexibility (passive flexibility): stand with your legs straight and fold forwards to touch the floor with your hands or palms, passing if you reach the floor and failing if you cannot.
- Hamstring mobility (active flexibility): lie on your back with both legs straight and lift one leg using only your muscles until it reaches about 90°, passing if the leg reaches vertical and failing if it cannot while remaining straight.
- Spinal rotation: sit tall in a chair with your hands clasped at chest height and rotate your torso to each side while keeping your hips facing forwards, passing if you reach roughly 90° of rotation each way and failing if your rotation is clearly restricted.
- Ankle mobility (knee-to-wall test): stand with your foot about 12cm from a wall and bend your knee forwards to touch the wall while keeping your heel flat, passing if your knee reaches the wall without your heel lifting.
- Hip extension: lie near the edge of a bed or bench while pulling one knee to your chest and letting the other leg relax downwards, passing if the lowered leg stays relaxed and down and failing if it lifts, straightens, or causes your lower back to engage.
- Hip rotation: sit on the floor with both knees bent and feet flat, then drop both knees together side to side while keeping your chest upright, passing if both sides move smoothly without leaning back or hip pinching.
For more on all of this plus visual demonstrations, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like:
Mobility For Now & For Later: Train For The Marathon That Is Your Life!
Take care!
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The Many Health Benefits Of Garlic
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The Many Health Benefits of Garlic
We’re quite confident you already know what garlic is, so we’re going to leap straight in there with some science today:
First, let’s talk about allicin
Allicin is a compound in garlic that gives most of its health benefits. A downside of allicin is that it’s not very stable, so what this means is:
- Garlic is best fresh—allicin breaks down soon after garlic is cut/crushed
- So while doing the paperwork isn’t fun, buying it as bulbs is better than buying it as granules or similar
- Allicin also breaks down somewhat in cooking, so raw garlic is best
- Our philosophy is: still use it in cooking as well; just use more!
- Supplements (capsule form etc) use typically use extracts and potency varies (from not great to actually very good)
Read more about that:
- Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts
- Allicin Bioavailability and Bioequivalence from Garlic Supplements and Garlic Foods
Now, let’s talk benefits…
Benefits to heart health
Garlic has been found to be as effective as the drug Atenolol at reducing blood pressure:
It also lowers LDL (bad cholesterol):
Benefits to the gut
We weren’t even looking for this, but as it turns out, as an add-on to the heart benefits…
Benefits to the immune system
Whether against the common cold or bringing out the heavy guns, garlic is a booster:
- Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey
- Supplementation with aged garlic extract improves both NK and γδ-T cell function and reduces the severity of cold and flu symptoms: a randomized, double-blind, placebo-controlled nutrition intervention
Benefits to the youthfulness of body and brain
Garlic is high in antioxidants that, by virtue of reducing oxidative stress, help slow aging. This effect, combined with the cholesterol and blood pressure benefits, means it may also reduce the risk of Alzheimer’s and other forms of dementia:
- Antioxidant health effects of aged garlic extract
- Effects of garlic consumption on plasma and erythrocyte antioxidant parameters in elderly subjects
- Garlic reduces heart disease and dementia risk
There are more benefits too…
That’s all we have time to dive into study-wise today, but for the visually-inclined, here are yet more benefits to garlic (at a rate of 3–4 cloves per day):
An incredible awesome recipe using lots of garlic:
- Take small potatoes (still in their skins), cut in half
- Add enough peeled cloves of garlic so that you have perhaps a 1:10 ratio of garlic to potato by mass
- Boil (pressure-cooking is ideal) until soft, and drain
- Keeping them in the pan, add a lashing of olive oil, and any additional seasonings per your preference (consider black pepper, rosemary, thyme, parsley)
- Put a lid on the pan, and holding it closed, shake the pan vigorously
- Note: if you didn’t leave the skins on, or you chopped much larger potatoes smaller instead of cutting in half, the potatoes will break up into a rough mash now. This is actually also fine and still tastes (and honestly, looks) great, but it is different, so just be aware, so that you get the outcome you want.
- The garlic, which—unlike the potatoes—didn’t have a skin to hold it together, will now have melted over the potatoes like butter
You can serve like this (it’s delicious already) or finish up in the oven or air-fryer or under the grill, if you prefer a roasted style dish (an amazing option too).
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- Garlic is best fresh—allicin breaks down soon after garlic is cut/crushed
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Soft Drinks & Your Liver: Sugar vs Sugar-Free Sweeteners
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First of all, how’s your liver health? If you’re not sure, then rather than guessing, you might like to quickly check out: 12 Signs Of Liver Disease That You Can See
…to make sure that your liver isn’t about to defy its name. The liver (when healthy) is a remarkably self-regenerative organ, but the flipside of this is that this means that very often problems do not get noticed until something goes very seriously wrong.
Now, about those soft drinks…
Not so sweet after all?
Firstly, while liver failure is commonly associated with excessive drinking of alcohol (and indeed, alcohol does very much harm the liver), actually most liver disease takes the form of the awkwardly-rebranded metabolic dysfunction-associated steatotic liver disease (MASLD). If you noticed that the words do not add up to the acronym, then, so did we and we haven’t found an explanation for it either*
In any case, it’s what is formerly known as, and for now at least still better known as, non-alcoholic fatty liver disease (NAFLD).
*We delved more into this, looking and why and how the name was changed (i.e. including the voting process for the new name), within part of a previous article of ours, here: Top Diets & Fasting vs Fatty Liver: What’s Best?
MASLD, as we will now begrudgingly refer to it, is often precipitated by a diet (including drinks) high in carbs, especially sugars, without sufficient fiber. We explained why this dietary imbalance does such harm to the liver, here: From Apples to Bees, and High-Fructose Cs: Which Sugars Are Healthier, And Which Are Just The Same?
So, it can safely be acknowledged that sugary beverages (including sugar-sweetened soft drinks, which we’re going to be talking about today, and also including fruit juices as these have been stripped of fiber, but not smoothies or whole fruit) are bad for the liver, by the mechanism described in the above-linked article.
But what of artificial sweeteners?
Since they do not contain sugar, or at least not sugar that is metabolized normally as such (since technically some artificial sweeteners are sugars, chemically speaking, but the body cannot metabolize them and so instead processes them as dietary fiber), they must be better for the liver, right?
New research presented at the United European Gasteroenterology week suggests otherwise.
In fact,
❝A higher intake of both low-or-no-sugar-sweetened beverages and sugar-sweetened beverages (>250g per day) was associated with a 60% (HR: 1.599) and 50% (HR: 1.469) elevated risk of developing MASLD, respectively.
Over the median 10.3-year follow-up, 1,178 participants developed MASLD and 108 died from liver-related causes.
Both beverage types were also positively associated with higher liver fat content.❞
Note: 250g is an odd way to measure drinks (usually measured in volume, not mass), but that equals 1 cup, in any case.
So, translating from sciencese:
- sugar-sweetened soft drinks increase the risk of MASLD by 50%
- diet soft drinks increase the risk of MASLD by 60%
Caveat: this was an observational study so when we say “increased the risk” really we mean “were associated with an increase in risk”, since it doesn’t strictly prove causality. However, with a sample size of 123,788 participants, the evidence does look rather damning, doesn’t it?
You can read more about the study here: Artificially-sweetened and sugary drinks linked to higher risk of non-alcoholic fatty liver disease
If, perchance, you have decided that for you, artificial sweeteners are still the “lesser evil” (and indeed there may be reasons this could be appropriate for some), then you might want to check out:
What’s The Healthiest Sweetener?
Want to do more for your liver?
Consider: N-Acetyl Cysteine For The Liver & More
Or if you prefer a purely dietary approach, then: How To Unfatty A Fatty Liver
Take care!
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Study Tips for Exam Season?
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You’ve Got Questions? We’ve Got Answers!
Q: Any study tips as we approach exam season? A lot of the productivity stuff is based on working life, but I can’t be the only student!
A: We’ve got you covered:
- Be passionate about your subject! We know of no greater study tip than that.
- Find a willing person and lecture them on your subject. When one teaches, two learn!
- Your mileage may vary depending on your subject, but, find a way of studying that’s fun to you!
- If you can get past papers, get as many as you can, and use those as your “last minute” studying in the week before your exam(s). This will prime you for answering exam-style questions (and leverage state-dependent memory). As a bonus, it’ll also help ease any anxiety, because by the time of your exam it’ll be “same old, same old”!
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